Wednesday, February 4, 2009

Cake Doughnuts

3 cups all-purpose flour
2 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp ground nutmet
1/4 tsp salt
2/3 cup milk
1/4 cup butter, melted
2 eggs, beaten
2/3 cup sugar
1 tsp vanilla
Cooking oil for deep-fat frying

Combine dry ingredients. Combine eggs, sugar, and vanilla. Add milk and melted butter and beat with an electric mixer about 3 minutes. Add enough flour mixture to beat in with electric mixer. Stir in remaining flour mixture by hand. Cover dough and chill 2 hours. Turn onto lightly floured surface. Roll to 1/2 inch thick. Cut with a 2 1/2-inch doughnut cutter, dipping cutter into flour between cuts. Reroll as necessary. Fry doughnuts, two or three at a time, in deep hot fat (375 degrees)about 1 minute on each side or until golden, turning once with slotted spoon. Drain on paper towels. Repeat with doughnut holes.

For chocolate cake doughnuts, replace spices with 1/2 cup cocoa powder.

For sugar doughnuts after cooking, shake warm doughnuts in a bag with granulated sugar.

For powdered sugar doughnuts, wait until doughnuts are completely cooled, then shake in a bag with powdered sugar.

I got the recipe for a chocolate glaze off of the internet, and I really didn't like it, so you are on your own for finding a chocolate glaze.

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